A smoky, garlicky eggplant and tomato relish mashed to a soft dip, served warm or at room temperature as part of a Moroccan salad spread with bread.
Cook the eggplant
Put the eggplant cubes in a pot with a splash of water, cover, and cook until they start to soften.
10 minAdd tomatoes and garlic
Add the tomatoes, garlic, cumin, paprika, chili and olive oil to the pot and stir well.
Simmer down
Simmer uncovered, stirring occasionally, until the eggplant is fully soft and the mixture has thickened.
Mash it soft
Mash the mixture roughly with a fork or spoon — zaalouk should be chunky, not smooth.
Season and cool
Season with salt, stir in the cilantro, and let it cool to room temperature before serving with bread.
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